This is an extremely easy recipe and it is great to use for holidays or special occasions because you can cook it at low heat overnight and free up the oven for the day.That is the secret of this recipe and special thanks to my friend Miriam for giving this tip to me. This type of Brisket recipe is fairly common and someone first gave it to me while I was shopping  in the supermarket. I used to cook this at 325 degrees farenheight for 3 hours with an additional 1/2 hour uncovered. But now I usually start late at night and put it in the oven around 1 am and wake up at 6 am and add an additional 1/2 hour uncovered, and thanks to Miriam voila. I let it cool, cut it against the grain, and put it in the refrigerator and it can be reheated even up to 2 days later and it is delicious.

Serves 6 - 8

Ingredients

About 4 lbs Brisket

1-2 onions -sliced, not chopped

1-2 sliced garlic cloves

oil- sunflower, safflower or olive oil

2 carrots very thinly sliced

1/4 cup dry red wine

mustard ( dijon or to your taste)

red hot sauce to taste (optional)

tomato sauce ( homemade or favorite store bought - if it has garlic in it reduce or leave out the garlic cloves in the recipe)

Directions:

sautee the onions, garlic and the carrots in the oil in a large sautee pan ( or heavy cast iron type of pan) until they are soft, but do not over brown the onions.Then add the brisket and start browning it in the oil. Spread the mustard on the side that is up, and when you turn the brisket over to brown the other side, spread mustard on the browned side. Add small amount of red hot sauce to taste. Mix the sauce, about 1 1/2 cups, with 1/4 cup of dry red wine and poor over the brisket. Place in an oven at 275 degrees fanheit in an ovensafe pan or pot and cover.

Cook at 275 degress for about 5 hours or 5 1/2 hours.Remove the cover and cook for an additional 1/2 hour. let cool, cut against the grain, reheat later and serve!